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Karyn Sunohara, RD and Chef

Gluten Free Brownies

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Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 eggs
  • ⅓ cup (83mL) margarine or butter
  • 1-1½ cups (475mL) granulated sugar
  • 2 tsp (10mL) vanilla
  • 1 cup (250mL) gluten-free flour
  • ¼ tsp salt
  • 1 cup (250mL) unsweetened chocolate chips

Method
 

  1. Preheat oven to 350°F. Line 9" square baking pan with 1" of excess foil hanging over edges of the pan. Grease foil well. Set aside.
  2. Melt chocolate and butter in the microwave for ~1 minute or until all chocolate is melted.
  3. Whisk sugar into chocolate mixture, then whisk in eggs, one at a time. Stir in vanilla. Gradually stir in flour and salt until well combined.
  4. Scrape batter into prepared pan and spread evenly. 
  5. Bake for 30-35 minutes or until a toothpick comes clean. Let cool completely on pan or wire rack.
  6. Remove brownies from pan using the foil to lift them. Cut into bars.
Optional add ins - chopped nuts, sprinkles, marshmallows, chocolate chips and salted caramel chocolate chips!

    Notes

    Brownies can be wrapped in saran wrap and frozen up to 4 months, or stored at room temperature for a few days.  

    Allergy Modifications

    • Dairy free: Try coconut oil/dairy free margarine and dairy free chocolate chips (ex. Enjoy Life brand)
    • Egg free: Replace 3 eggs with 3/4 cup applesauce or 3 tbsp ground flax+3 tbsp water